In a small bowl, beat remaining yolk and 1 tablespoon water for egg wash; set aside. On a lightly floured surface, roll out dough to 1/2-inch thickness. Using a 3-inch round cookie cutter, cut dough into 6 rounds.

Using a toothpick, poke a few holes in the top of each pie. Brush with remaining egg wash and sprinkle
each pie with 1/2 teaspoon sanding sugar. Bake until golden brown, 30 to 35 minutes. Transfer to a wire rack to cool.

Romulo Yanes

These are the best pies for a picnic," says Patti Davis of New York City. "No fork required!"

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